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Buy Now →This Potato and Ground Beef Roll is a unique and flavorful dish that’s perfect for impressing guests or satisfying your family’s cravings. With a crispy baked potato layer rolled around a savory ground beef filling, this dish is topped with Parmesan cheese for a touch of richness. Paired with a light and refreshing mushroom and tomato salad, it’s a complete meal that’s as delicious as it is visually stunning.
Preparation Time
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
Ingredients
For the Potato Roll:
- 5–6 medium-sized potatoes, grated
- 3 eggs
- 1 tsp salt
- Black pepper, to taste
- Smoked paprika, to taste
- 3 tbsp (0.2 cups) regular flour
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- Vegetable oil, for greasing
- 1.1 lbs (500 g) ground beef
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 large tomato, diced
- 2.5 oz (70 g) tomato paste
- Italian herbs, to taste
- Parmesan cheese, grated (1.8 oz or 50 g)
- A bunch of parsley, finely chopped
- Salt and black pepper, to taste
For the Mushroom Tomato Salad:
- 3–4 large mushrooms, sliced
- 2–3 tomatoes, sliced
- Fresh lettuce leaves, chopped
- 1 garlic clove, grated
- 1 tbsp Greek yogurt
- 1 tsp mustard
- Salt and black pepper, to taste
Directions
For the Potato Roll:
- Prepare the Potato Layer:
- In a large bowl, whisk together eggs, salt, black pepper, smoked paprika, and flour until smooth.
- Add grated potatoes, green bell pepper, and red bell pepper to the mixture. Stir well.
- Line a sheet pan with parchment paper and drizzle with vegetable oil. Spread the potato mixture evenly across the pan in a thin layer.
- Bake in a preheated oven at 180°C (356°F) for 20 minutes.
- Prepare the Meat Filling:
- Heat vegetable oil in a skillet over medium heat. Add ground beef and break it into small pieces. Cook until browned.
- Add chopped onion and sauté for 2–3 minutes. Then add minced garlic and cook for another minute.
- Stir in diced tomato, tomato paste, Italian herbs, smoked paprika, salt, and black pepper. Mix well and cook until the tomatoes are softened.
- Add chopped parsley, mix thoroughly, and remove from heat.
- Assemble the Rolls:
- After baking, remove the potato layer from the oven and cut it into even rectangles.
- Place a portion of the meat mixture on one edge of each rectangle and roll it up tightly into a log.
- Sprinkle grated Parmesan over the rolls, reserving some for later.
- Return the rolls to the oven and bake for another 10 minutes at 180°C (356°F).
For the Mushroom Tomato Salad:
- Heat a skillet with a drizzle of vegetable oil and sauté sliced mushrooms until golden brown.
- Add sliced tomatoes to the skillet and cook for 2 minutes.
- In a bowl, combine chopped lettuce, grated garlic, Greek yogurt, mustard, salt, and pepper. Mix well.
- Add the sautéed mushrooms and tomatoes to the salad and sprinkle with the remaining Parmesan cheese.
Serving Suggestions
- Serve the potato rolls warm with the mushroom tomato salad on the side.
- Garnish with freshly chopped parsley for added color and flavor.
Cooking Tips
- Grate the potatoes just before use to prevent them from browning.
- Roll the potato layer gently to avoid cracking.
- Use freshly grated Parmesan for the best flavor and texture.
Nutritional Benefits
- Potatoes provide energy and are a great source of potassium.
- Ground beef is rich in protein and iron.
- Bell peppers, tomatoes, and lettuce add vitamins, minerals, and antioxidants.
Dietary Information
- Contains gluten, dairy, and meat.
- Can be made gluten-free by substituting flour with a gluten-free alternative.
Nutritional Facts (Per Serving)
- Calories: 400
- Protein: 28g
- Carbohydrates: 35g
- Fat: 15g
- Fiber: 6g
Storage
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in the oven or microwave until warmed through.
Why You’ll Love This Recipe
- The potato roll is crispy yet tender, perfectly complementing the savory beef filling.
- The mushroom tomato salad provides a refreshing and light contrast to the hearty rolls.
- It’s a unique, creative dish that’s sure to impress.
- Perfect for family meals, gatherings, or a fancy dinner treat.
Conclusion
This Potato and Ground Beef Roll with Mushroom Tomato Salad is a delicious and visually stunning dish that combines texture, flavor, and nutrition. Whether you’re hosting a dinner party or preparing a family meal, this recipe is bound to leave everyone asking for seconds. Try it today and enjoy a hearty, wholesome meal that’s as satisfying as it is unique!
Frequently Asked Questions
- Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes add a touch of sweetness and work perfectly. - Can I substitute ground beef with another protein?
Absolutely! Ground chicken, turkey, or plant-based meat alternatives are great substitutes. - Can I skip the bell peppers?
Yes, you can skip them and increase the amount of grated potatoes instead. - What other cheeses can I use?
Cheddar, Gouda, or a mix of cheeses can replace Parmesan. - Can I make the rolls ahead of time?
Yes, you can assemble them and refrigerate for up to 12 hours before baking. - What if I don’t have parchment paper?
Grease the baking sheet well with oil to prevent sticking. - Can I freeze the rolls?
Yes, freeze the baked rolls. Thaw and reheat in the oven when needed. - Can I add other vegetables to the filling?
Definitely! Try adding spinach, mushrooms, or zucchini for variety. - How do I prevent the potato layer from cracking?
Ensure the layer is thin and even, and roll it gently while warm. - Can I serve the salad separately?
Yes, the salad can be served as a refreshing side dish on its own.